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1. 发明公开

KR1020130125185A 낙지를 포함하는 소갈비찜의 제조방법 无效
标题翻译：北极熊的制作方法
公开(公告)号：KR1020130125185A
公开(公告)日：2013-11-18
申请号：KR1020120048729
申请日：2012-05-08
申请人： 정읍시
发明人： 음정숙
IPC分类号： A23L13/00 , A23L17/50 , A23L27/00 , A23L23/00
CPC分类号： A23L13/06 , A23L5/13 , A23L13/428 , A23L13/70 , A23L17/50 , A23L19/03 , A23V2002/00 , A23V2200/3262 , A23V2250/0644
摘要： The present invention relates to a production method of beef rib stew with small octopus, especially the production method of the beef rib stew with small octopus which comprises the following steps: a blood removal step of dipping beef ribs in cold water for 30 minutes-1 hour to remove blood; a beef rib preparation step of parboiling the beef ribs without the blood in boiling water, and washing the beef ribs in cold water; a small octopus preparation step of removing contaminants from intestines and suckers of small octopus, and washing the small octopus with water; a stock preparation step; a sauce preparation step of mixing 3,600 ml of stock with soy sauce, pear juice, pineapple juice, sugar, garlic, a sweetener, a ground onion, and red pepper powder to obtain sauce; a secondary ingredient preparation step of preparing chestnut, jujube, onion, Lentinus edodes, Pleurotus estreatus, carrot, and spring onion; a beef rib cooking step of inserting 4 kg of beef ribs into 12 L of boiling water, and boiling the beef ribs for 40 minutes after removing impurities for 15-20 minutes; a boiling down step of inserting the sauce into the cooked beef ribs, and boiling down a mixture of beef ribs and the sauce for 30-35 minutes; and a finishing step of inserting the chestnut, jujube, and onion into the beef ribs when the sauce is almost boiled down, boiling the mixture for 5 more minutes before inserting the small octopus, Lentinus edodes, Pleurotus estreatus, carrot, and spring onion, and boiling the mixture for 2-3 more minutes. The beef rib stew with small octopus has excellent taste and nutrition, and has a function as health food.
摘要翻译：本发明涉及一种具有小章鱼的炖牛肉的生产方法，特别是具有小章鱼的牛肋炖肉的生产方法，包括以下步骤：在冷水中浸牛排30分钟-1的除血步骤小时去除血液; 牛肉肋骨的准备步骤，不用沸水中的血液，而是在冷水中冲洗牛排，小章鱼准备步骤，从小章鱼的肠和吮吸器中除去污染物，用水洗小章鱼; 库存准备步骤; 酱油制备步骤，将酱油，梨汁，菠萝汁，糖，大蒜，甜味剂，洋葱和红辣椒粉混合3,600ml，得到酱汁; 制备栗子，枣，洋葱，香菇，平菇，胡萝卜和春天葱的次要成分制备步骤; 将牛肉肋插入12升沸水中的牛肋烹饪步骤，在除去杂质15-20分钟后煮沸牛肋骨40分钟; 将酱汁插入熟牛排的煮沸步骤，煮牛排和酱油混合30-35分钟; 将酱油几乎煮熟后将栗子，枣和洋葱插入牛排的整理步骤，然后将混合物煮沸5分钟，然后插入小章鱼，香菇，白头翁，胡萝卜和春天洋葱，并将混合物煮沸2-3分钟。具有小章鱼的牛肉炖肉具有极好的口感和营养，具有保健食品的功能。

2. 发明公开

KR1020130125215A 산채전 제조방법 无效
标题翻译： SANCHAE-JEON的制造方法
公开(公告)号：KR1020130125215A
公开(公告)日：2013-11-18
申请号：KR1020120048784
申请日：2012-05-08
申请人： 정읍시
发明人： 음정숙
IPC分类号： A23L7/10 , A23L19/00 , A23L35/00 , A23L27/00
CPC分类号： A23L7/10 , A23L7/157 , A23L19/05 , A23L23/00 , A23L27/105 , A23L27/50 , A23V2002/00 , A23V2200/31 , A23V2200/324 , A23V2200/326
摘要： The present invention relates to a production method of of wild green pancakes which compress the following steps: a wild green preparing step of preparing wild greens; a paste preparing step of mixing the prepared wild greens and pan frying powder with water; a sauce preparing step of mixing soy sauce, red pepper powder, ground garlic, and ground spring onion to obtain sauce; and a finishing step of cooking the mixture on a frying pan to obtain the wild green pancakes. The prevent invention provides food which has a function as health food, and is capable of improving the flavor by having unique smell and taste.
摘要翻译：本发明涉及野生绿色薄煎饼的制造方法，该方法压缩以下步骤：野生绿色制备步骤，制备野生绿色; 将制备的野生蔬菜和煎炸粉与水混合的糊剂制备步骤; 调制酱油，红辣椒粉，大蒜粉和洋葱洋葱的酱汁准备步骤，以及在煎锅上烹饪混合物以获得野生绿色薄煎饼的整理步骤。防止发明提供具有作为保健食品的功能的食品，并且能够通过具有独特的气味和味道来改善风味。

3. 发明公开

KR1020130125212A 복분자 불고기의 제조방법 无效
标题翻译： RUBUS COREANUS-BULGOGI的制造方法
公开(公告)号：KR1020130125212A
公开(公告)日：2013-11-18
申请号：KR1020120048780
申请日：2012-05-08
申请人： 정읍시
发明人： 음정숙
IPC分类号： A23L13/00 , A23L27/00 , A23L23/00
CPC分类号： A23L13/06 , A23L13/428 , A23L13/48 , A23L13/74 , A23V2002/00 , A23V2200/308
摘要： The present invention relates to a production method of seasoned and barbecued beef using Rubus coreanus, especially the production method of the seasoned and barbecued beef using Rubus coreanus which comprises the following the following steps: a sauce preparation step of preparing a seasoned and barbecued beef sauce using the Rubus coreanus by mixing a Rubus coreanus enzyme, red pepper powder, soy sauce, pear juice, sugar, sesame seed oil, crushed sesame seeds with salt, ground garlic, black pepper powder, and ground onion; a secondary ingredient preparation step of preparing Lentinus edodes, Pleurotus estreatus, Pleurotus eryngii, Lyophyllum ulmarium, Collybia velutipes, carrot, spring onion, and water soaked Chinese noodles; a stock preparation step of simmering ingredients to obtain stock; an ingredient aging step of marinating 240 g of chuck roll slices in the seasoned and barbecued beef sauce using the Rubus coreanus for 30 minutes-1 hour; a Rubus coreanus sauce preparation step of mixing the Rubus coreanus enzyme, vinegar, soy sauce, malt digested taffy, and onion slices to obtain Rubus coreanus sauce; and a finishing step of inserting the aged ingredients into a stew pot, pouring 100 g of stock into the pot, and layering secondary ingredients before putting the stew pot on fire and cooking in medium heat. The seasoned and barbecued beef using Rubus coreanus has improved taste and nutrition, and has a function as health food.
摘要翻译：本发明涉及一种使用木槿的经验丰富的烧烤牛肉的生产方法，特别是使用木槿的经验丰富的烧烤牛肉的生产方法，其包括以下步骤：制备经煮熟和烧烤的牛肉酱的酱料制备步骤通过将Rubus coreanus酶，红辣椒粉，酱油，梨汁，糖，芝麻籽油，粉碎的芝麻与盐混合，将大蒜，黑胡椒粉和洋葱混合使用，制备香菇，侧耳菇，侧耳菇，叶绿素，大肠杆菌，胡萝卜，洋葱和水浸泡的中国面条的次要成分制备步骤; 酝酿成分获取库存的库存准备步骤; 一种成分老化步骤，使用Rubus coreanus将240克卡盘卷片浸在经验丰富的烧烤牛肉酱中30分钟-1小时; 将Rubus coreanus酶，醋，酱油，麦芽消化的taffy和洋葱片混合，得到Rubus coreanus酱; 以及将老化成分插入炖锅的完成步骤，将100克原料倒入锅中，并在将炖锅放火并在中等温度下烹饪之前分层二次成分。经过繁琐和烧烤的牛肉使用红豆提高了口感和营养，并具有保健食品的功能。

4. 发明公开

KR1020130125208A 영양밥의 제조방법 无效
标题翻译：营养米的制造过程
公开(公告)号：KR1020130125208A
公开(公告)日：2013-11-18
申请号：KR1020120048773
申请日：2012-05-08
申请人： 정읍시
发明人： 음정숙
IPC分类号： A23L7/196 , A23L19/00 , A23L17/40 , A23L27/00
CPC分类号： A23L7/1965 , A23L5/13 , A23L17/40 , A23L17/50 , A23L23/00 , A23L31/00 , A23V2002/00 , A23V2200/02 , A23V2200/324
摘要： The present invention relates to a production method of nutrition rice, especially the production method of nutrition rice which comprises the following steps: a white rice soaking step of washing white rice in water, and soaking for about an hour; an ingredient preparation step of preparing Pleurotus eryngii, Lentinus edodes, Pleurotus estreatus, oyster, peeled shrimp, and small octopus; a sauce preparation step of producing sauce by mixing soy sauce, spring onion, Korean leek, garlic, perilla seed oil, and crushed sesame seeds with salt; a rice cooking step of pouring 15 ml of perilla seed oil in a pot, and inserting 400 g of white rice and 400 ml of water before boiling in medium heat; and a settling step of inserting the prepared ingredients in the ingredient preparation step into the pot, and settling the pot until the water inside the pot reduces to be almost boiled down. The nutrition rice has excellent taste and abundant nutrients, and has a function as health food.
摘要翻译：本发明涉及营养米的生产方法，特别是营养米的生产方法，包括以下步骤：将白米饭在水中洗涤并浸泡约1小时的白米浸泡步骤; 制备侧耳菇，香菇，Pleurotus estreatus，牡蛎，去皮虾和小章鱼的成分制备步骤; 酱油，洋葱，韩国韭菜，大蒜，紫苏籽油和粉碎的芝麻拌盐，制成酱汁的酱汁制备步骤; 在锅中倒入15毫升紫苏籽油的米饭烹饪步骤，在中等沸腾煮沸之前插入400克白米和400毫升水; 以及将配料制备步骤中制备的成分插入锅中的沉淀步骤，并将罐沉淀，直到罐内的水减少到几乎煮沸。营养米具有优良的口感和丰富的营养，具有保健食品的功能。

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